Sweet Potato & Whole Moongdal Sweet Paratha

We are having a long weekend here, we had a wonderful saturday with some grilled meats and refreshing salads...Seriously watelse we need for a weekend, we are justing enjoying this hot climate...Coming to this sweet paratha, i made them for our yesterday snacks as my sweet tooth was craving for some sweets, i prepared the filling with sweet potato,whole moongdal along with jaggery and grated coconut, i couldnt stop having this sweet parathas, yep they were highly addictive,filling and very much prefect for my sweet tooth...Eventhough the filling and dough goes as for polis, i rolled this paratha using flour instead of using oil..So this parathas goes for less oil and tastes simply delicious..You can very well make the filling with usual channadal and jaggery combo, but personally i felt that whole moongdal used in this stuffing tastes more delicious and rich in protein..



1+1/2cups All purpose flour
1/4tsp Turmeric powder
1cup Sweet potato (cooked & mashed)
1/2cup Whole moongdal (cooked & mashed)
3/4cup Jaggery
1/4cup Grated coconut
1tsp Cardamom powder
Oil
Salt
Flour for dusting

Knead a soft and smooth dough with all purpose flour,turmeric powder and salt,keep aside for an hour..meanwhile take the jaggery in a pan with quarter cup of water,bring everything to boil, strain this jaggery syrup and reheat along with mashed sweet potato,mashed whole moongdal,cardamom powder and grated coconut,cook everything in medium flame until the mixture turns thick, put off the stove and let them cool completely..Make medium sized balls with this filling and keep aside..

Make 10-12 medium sized balls from the dough, roll them as small disc with enough flour...place the already prepared  filling in the middle, seal the edges together..flatten this sweet potato & moongdal filled dough ball as paratha(take care while rolling)..Heat few drops of oil, drop gently the flattened sweet paratha,cook on both sides until they cooked well..

Serve warm with a cup of coffee or tea...